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Pecan Chicken Casserole Recipe

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This recipe for Pecan Chicken Casserole, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Burdick
Added: Monday, March 16, 2009


1 c. all-purpose flour
1 c. (4 oz.) finely shredded cheddar cheese
3/4 c. finely chopped pecans
1/2 tsp. salt
1/4 tsp. paprika
1/3 c. vegetable oil

4 eggs
1 c. (8 oz.) sour cream
1 c. chicken broth
4 c. diced cooked chicken
1/2 c. finely shredded cheddar cheese
1/4 c. finely chopped onion
1/4 c. mayonnaise
1/4 tsp. dill seed
1/8 tsp. hot pepper sauce

In a bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13 x 9 x 2 baking dish. (Crust will be crumbly.) Bake at 350 for 10 minutes or until lightly browned. In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.

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